Easy Sheet Pan Cashew Chicken
A quick and flavorful dish combining tender chicken, colorful vegetables, and crunchy cashews, all made in one pan for easy cleanup.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 red bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1 red onion, diced into 1-inch pieces
- 1 cup unsalted cashews
Marinade Ingredients
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil (toasted sesame oil preferred)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt and pepper, to taste Use sparingly
Garnish
- Fresh cilantro For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and position the rack in the center.
- In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until the honey is fully dissolved and the marinade is smooth.
- Add chicken pieces to the marinade, tossing to coat thoroughly. Let it sit for at least 15 minutes at room temperature.
Cooking
- Arrange the marinated chicken, bell peppers, and red onion on a large sheet pan in a single layer. Don't overcrowd.
- Drizzle any remaining marinade over everything and season lightly with salt and pepper.
- Bake for 20 minutes, then stir gently with a spatula to ensure even browning.
- Add cashews on top and return to the oven for 10–15 minutes, until the chicken reaches an internal temperature of 165°F and has caramelized edges.
- Remove from oven and garnish with cilantro. Serve hot over rice, quinoa, or cauliflower rice.
Notes
For maximum flavor, marinate the chicken for up to 30 minutes. Cut veggies uniformly for even cooking. Add red pepper flakes for spice. Serve with a zesty dipping sauce.